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Red Velvet Cheesecake Recipe

Red Velvet Cheesecake Recipe

Learn how to make the best homemade red velvet cheesecake with this easy baking recipe! Perfect balance of tangy cream cheese and chocolate-infused red velvet cake creates an impressive dessert that's surprisingly simple to master. The secret is in the layering technique and proper cooling time.
Difficulty:
Intermediate
Prep Time:
40 mins
Cook Time:
70 mins
Serves:
1 cake (12 slices)
An overhead shot of a perfectly sliced red velvet cheesecake revealing its dramatic two-toned layers—the deep crimson cake base contrasting beautifully with the pure white cream cheese top. Photographed in soft natural light against a black marble surface, the slice rests on a vintage white cake plate with gold trim. A light dusting of cocoa powder creates a delicate pattern across the top, while a few scattered red velvet crumbs and fresh raspberries add vibrant color accents. The cream cheese layer shows a silky-smooth texture with a slight shimmer, while the cake portion reveals a moist, tender crumb structure. A silver dessert fork with a piece of the cheesecake captures the moment just before tasting.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Red Velvet Base:</li><li class="ingredients-single-item">150g all-purpose flour</li><li class="ingredients-single-item">15g unsweetened cocoa powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">1 tbsp red food coloring (gel preferred)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">120ml buttermilk, room temperature</li><li class="ingredients-single-item">1/2 tbsp white vinegar</li><li class="ingredients-single-item">For the Cheesecake Layer:</li><li class="ingredients-single-item">600g cream cheese, room temperature</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">120ml sour cream</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">2 tbsp all-purpose flour</li><li class="ingredients-single-item">For the Garnish:</li><li class="ingredients-single-item">200ml whipped cream</li><li class="ingredients-single-item">Red velvet cake crumbs (optional)</li><li class="ingredients-single-item">Fresh berries (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Large roasting pan (for water bath)</li><li class="equipment-single-item">Aluminum foil</li><li class="equipment-single-item">Offset spatula</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Thoroughly grease your springform pan and line the bottom with parchment paper. Wrap the outside of the pan with two layers of heavy-duty aluminum foil, making sure to cover all the way up the sides (this prevents water from seeping in during the water bath baking).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the red velvet base, sift together the flour, cocoa powder, baking soda, and salt in a medium bowl. Sifting is crucial here as it prevents any cocoa lumps and ensures an even red color throughout the cake.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In your stand mixer with the paddle attachment, cream the butter and sugar on medium-high speed for 3-4 minutes until light and fluffy. This extended beating incorporates air into the mixture, giving your cake a lighter texture. Scrape down the bowl occasionally to ensure even mixing.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add eggs one at a time to your butter mixture, beating well after each addition. Mix in the red food coloring and vanilla extract until the batter becomes a vibrant red. Don't be alarmed by the intense color – it will mellow slightly during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk (beginning and ending with dry ingredients). Mix just until combined after each addition. In a small bowl, combine the vinegar with 1/2 teaspoon of the batter, then fold this mixture back into the main batter. The vinegar helps activate the baking soda and enhances the red color.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the red velvet batter into the prepared springform pan, spreading it evenly. Bake for 25-30 minutes until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). The cake will rise but don't worry if it doesn't completely fill the pan – it's just the base. Allow to cool in the pan for 10 minutes, then run a knife around the edges but don't remove it from the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Reduce the oven temperature to 160°C (325°F). While the cake base cools, prepare your cheesecake layer. Beat the cream cheese in your cleaned stand mixer on medium speed until completely smooth, about 4 minutes. It's absolutely crucial that your cream cheese is at room temperature and that you beat until no lumps remain – this is the secret to a silky-smooth cheesecake texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Gradually add the sugar to the cream cheese, beating until completely incorporated and slightly fluffy. Add the eggs one at a time, mixing on low speed just until each is incorporated. Overmixing after adding eggs can incorporate too much air, which may cause cracks during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Fold in the sour cream and vanilla extract with a spatula. The sour cream adds a lovely tanginess that balances the sweetness. Finally, gently fold in the flour – this small amount helps stabilize the cheesecake without making it dense.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Carefully pour the cheesecake batter over the cooled red velvet base. Place the foil-wrapped springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. This water bath provides gentle, even heat and humidity that prevents the cheesecake from cracking.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 60-70 minutes until the edges are set but the center still has a slight jiggle (like set gelatin). The cheesecake will continue to set as it cools. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour – this slow cooling prevents dramatic temperature changes that can cause cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove from the water bath, peel away the foil, and let the cheesecake cool completely at room temperature. Once cooled, cover and refrigerate for at least 6 hours, but preferably overnight. Patience is key here – this resting time allows the flavors to meld and the texture to set perfectly.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>When ready to serve, carefully run a warm knife around the edges of the springform pan before releasing. For the cleanest slices, dip your knife in hot water and wipe dry between cuts. Garnish with whipped cream, reserved red velvet crumbs, or fresh berries if desired. Your stunning two-layered creation is ready to impress!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Red Velvet Cheesecake Recipe?

This dessert requires ingredients for two distinct layers. The red velvet base needs flour, cocoa powder, butter, sugar, eggs, red food colouring, buttermilk and vinegar. The cheesecake layer requires cream cheese, sugar, eggs, sour cream, vanilla and a touch of flour.

How to cook Red Velvet Cheesecake Recipe at home?

Learn how to cook Red Velvet Cheesecake by first baking a red velvet cake base, then topping it with a cream cheese mixture and baking in a water bath. The key techniques include properly wrapping your springform pan with foil, ensuring all ingredients are at room temperature, and allowing the cheesecake to cool gradually to prevent cracks.

Why does a water bath make such a difference when baking cheesecakes?

A water bath provides gentle, even heat and adds humidity to the oven environment. This prevents the cheesecake from drying out, helps it bake evenly from edge to centre, and significantly reduces the risk of cracks forming on the surface—essential for that professional, smooth finish.

How do you achieve that vibrant red colour without affecting the taste?

The vibrant red colour comes from a combination of red food colouring (gel is more concentrated than liquid), cocoa powder which deepens the shade, and vinegar which helps preserve the colour during baking. Using these in the right proportions ensures the colour doesn't overpower the delicate chocolate flavour.

What's the secret to preventing cracks in the cheesecake layer?

To prevent cracks, avoid overmixing after adding eggs (which incorporates air), always use a water bath for gentle heat, don't overbake (the centre should still jiggle slightly), and cool gradually in the turned-off oven with the door cracked open before refrigerating. Room temperature ingredients are also crucial.

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Scrape down the bowl occasionally to ensure even mixing." }, { "@type": "HowToStep", "name": "Add Wet Ingredients", "text": "Add eggs one at a time to your butter mixture, beating well after each addition. Mix in the red food coloring and vanilla extract until the batter becomes a vibrant red. Don't be alarmed by the intense color – it will mellow slightly during baking." }, { "@type": "HowToStep", "name": "Combine Mixtures", "text": "Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk (beginning and ending with dry ingredients). Mix just until combined after each addition. In a small bowl, combine the vinegar with 1/2 teaspoon of the batter, then fold this mixture back into the main batter. The vinegar helps activate the baking soda and enhances the red color." }, { "@type": "HowToStep", "name": "Bake Cake Base", "text": "Pour the red velvet batter into the prepared springform pan, spreading it evenly. Bake for 25-30 minutes until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). The cake will rise but don't worry if it doesn't completely fill the pan – it's just the base. Allow to cool in the pan for 10 minutes, then run a knife around the edges but don't remove it from the pan." }, { "@type": "HowToStep", "name": "Prepare Cheesecake Mixture", "text": "Reduce the oven temperature to 160°C (325°F). While the cake base cools, prepare your cheesecake layer. Beat the cream cheese in your cleaned stand mixer on medium speed until completely smooth, about 4 minutes. It's absolutely crucial that your cream cheese is at room temperature and that you beat until no lumps remain – this is the secret to a silky-smooth cheesecake texture." }, { "@type": "HowToStep", "name": "Complete Cheesecake Batter", "text": "Gradually add the sugar to the cream cheese, beating until completely incorporated and slightly fluffy. 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This water bath provides gentle, even heat and humidity that prevents the cheesecake from cracking." }, { "@type": "HowToStep", "name": "Bake Cheesecake", "text": "Bake for 60-70 minutes until the edges are set but the center still has a slight jiggle (like set gelatin). The cheesecake will continue to set as it cools. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour – this slow cooling prevents dramatic temperature changes that can cause cracks." }, { "@type": "HowToStep", "name": "Cool Completely", "text": "Remove from the water bath, peel away the foil, and let the cheesecake cool completely at room temperature. Once cooled, cover and refrigerate for at least 6 hours, but preferably overnight. 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My guests were so impressed when I served this for my daughter's birthday.", "name": "Beautiful Presentation", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Khan", "datePublished": "2024-04-03", "reviewBody": "Everyone begged for the recipe! The water bath technique really works - my cheesecake had zero cracks and the texture was perfect. Will definitely make this again for special occasions.", "name": "Perfect Texture", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-04-07", "reviewBody": "Made for anniversary, huge hit! The detailed instructions about cooling slowly in the oven really helped achieve that professional quality. My wife was absolutely thrilled.", "name": "Anniversary Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Victoria Chen", "datePublished": "2024-04-12", "reviewBody": "Better than restaurant quality! The balance between the tangy cream cheese and the subtle chocolate in the red velvet is perfect. Worth the effort and time investment.", "name": "Restaurant Quality Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Marcelo Oliveira", "datePublished": "2024-04-15", "reviewBody": "Creamy top, moist cake bottom! Following the recipe exactly gave me perfect results on the first try. The overnight refrigeration really does make all the difference for the flavor development.", "name": "Perfect Texture Contrast", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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